Sweet Potato Pie With 3 Nut Topping Food

SWEET POTATO PIE WITH THREE-NUT TOPPING

Steps:

• For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside.
• For Filling: Preheat oven to 350°F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth.
• Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely.
• Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.

SWEET POTATO PIE WITH 3-NUT TOPPING

Steps:

• CRUST: Coarsely grind the nuts in a food processor.
• Add the remaining dry ingredients and blend one or two pulses.
• Add the butter and blend in pulses until moist crumbs form.
• Press the mixture into the bottom and up about 1 1/2 inches of the sides of a 9-inch spring-form pan or pie plate.
• Refrigerate.
• FILLING: Heat the oven to 350 degrees F.
• Wash and dry the sweet potatoes, prick all over with a fork, put on a baking sheet and roast until tender, about an hour depending on their size.
• Cool, peel, and puree the flesh in a food processor until very smooth.
• Transfer to a bowl.
• Add the eggs and mix.
• In a small saucepan, heat the butter until it has melted and has turned brown (buerre noisette- brown butter).
• DO NOT BURN IT.
• Add the sugar, honey, and spices and mix, then let cook, stirring, for about a minute.
• Remove from the heat, add the cream and whisk.
• Let cool slightly, then add to the sweet potato puree.
• Blend until very, very smooth.
• Pour the filling into the crust.
• Bake until set; the center will move only slightly when shaken, about 40 minutes.
• If it looks like it is getting too brown, cover with foil.
• TOPPING: About 10 minutes before the pie is done, prepare the topping by stirring the butter, brown sugar and honey in a heavy saucepan over low heat until the sugar dissolves completely.
• Increase the heat and boil for 1 minute.
• Mix in the nuts, mixing to make sure they are completely coated with the sugar mixture.
• Pour the topping over the cooked pie, then continue baking for about 5 minutes.
• Transfer to a rack and cool completely.
• NOTE: When in doubt, make the pie wait for the topping, not the topping for the pie.
• If the topping isn't poured onto the pie while in a semi-liquid state, it will solidify and you won't get it to spread over top of the pie.
• NOTE 2: The topping is extremely brittle- be very careful when cutting this pie into slices.

SWEET POTATO PIE

Steps:

• Preheat oven to 425°F
• Combine topping ingredients together; set aside.
• In a large bowl, beat eggs; add milk and vanilla.
• In another bowl, combine sugar, cinnamon, and nutmeg; add to egg mixture.
• Add sweet potatoes and beat until smooth.
• Pour into pie shell.
• Bake for 15 minutes.
• Keep pie in oven - reduce heat to 350F and bake for 30 minutes longer.
• Sprinkle topping over pie; return pie to oven to bake another 10-15 minutes, or until the topping is golden.
• Cool on a wire rack.
• Serve with whipped topping or ice cream, if desired.
• Store leftover pie in the refrigerator.

SPICED SWEET POTATO PIE WITH NUTS

Steps:

• For Crust: In a bowl, whisk together the flour and salt.
• With a pastry cutter, cut in the butter until the mixture is coarsely texture with small irregular flakes and bits the size of small peas.
• Stir in the almonds until combined.
• Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
• Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
• On a lightly floured surface, roll out the dough into a 1/8-inch thick round.
• Fit the dough into the pie pan.
• Chill the shell in the freezer while making the filling.
• Preheat the oven to 400°F.
• For the Filling: In a large bowl, stir together the sweet potatoes, milk and sugar until combined.
• Stir in the eggs, brandy, pie spice, salt and pecans and combine well.
• Pour the filling into the chilled pie shell and bake for 20 minutes.
• Lower the oven temperature to 325°F and bake for 30 to 35 minutes longer (until the tip of a sharp knife inserted in the center comes out clean).
• Remove the pie from the oven to a wire rack and cool for 30 minutes.
• The pie may be served warm or at room temperature.

SWEET POTATO PIE WITH A THREE NUT TOPPING

Steps:

• For the crust: Coarsely grind all nuts in the food processor.
• Blend in graham cracker crumbs, sugar and pumpkin pie spice.
• Add butter and blend in using on/off turns until moist crumbs form.
• Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish.
• Set aside.
• For the filling: Preheat the oven to 350 degrees F.
• Bake sweet potatoes until tender, about 1 hour.
• Cool potatoes and peel.
• Puree in the food processor.
• Transfer to a bowl and whisk in eggs.
• Cook butter in a heavy medium skillet over medium heat until melted and brown.
• Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly.
• Whisk in cream.
• Add butter mixture to potato puree and blend until smooth.
• Pour the filling into the crust.
• Bake until center moves only slightly when the pan is shaken, covering with foil if crust browns too quickly, about 40 minutes.
• Meanwhile, prepare the topping: Stir the first 3 ingredients in a heavy medium saucepan over low heat until the sugar dissolves.
• Increase the heat and boil 1 minute.
• Mix in nuts, coating them completely.
• Spoon hot nut mixture over the pie.
• Continue baking until the topping bubbles, about 5 minutes.
• Transfer to a rack and cool completely.

SWEET POTATO PIE WITH THREE NUT TOPPING

Steps:

• Preheat oven to 425.
• FILLING: Whisk together sugar, flour, baking powder,salt, cinnamon, nutmeg and allspice.
• Skin potatoes, place in bowl and mash well.
• Add butter and stir into potatoes with wooden spoon.
• Blend in dry ingredients and stir until smooth.
• Add lemon juice, vanillaand lemon extract.
• Stir to incorporate.
• Lightly beat egg in small bowl and stir in half and half.
• Stir egg mixture into potato mixture.
• Pour filling into unbaked 9" pie shell.
• Bake for 15 minutes at 425, reduce temperature to 375 and bake for 40- 45 minutes longer until top is puffy and bottom crust is golden brown.
• THREE NUT TOPPING: In medium sauce panover low heat, stir butter, sugar and honey until sugar dissolves.
• Increase heat and boil for 1 minute.
• Remove from heat.
• Mix in nuts coating completely.
• Spoon over hot pie.
• Bake for about 5 minutes or until topping begins to bubble.
• Remove from oven and cool completely.

OKINAWAN PURPLE SWEET POTATO PIE WITH HAUPIA TOPPING

Steps:

• To Make the Shortbread Crust.
• Preheat oven to 300 degrees F.
• Cream the butter and sugar together.
• Add the eggs one at a time, making sure that the eggs are well incorporated after each addition.
• Add flour slowly.
• Add vanilla and chopped macadamia nuts.
• Press the dough down onto an ungreased 9 X 13 pan.
• Bake for 30 minutes. Shortbread will not brown. DO NOT OVERCOOK!
• Let cool.
• Start on the Okinawan Sweet Potato Pie Filling:.
• Preheat the oven to 350 degrees F.
• Peel and dice (about 1-inch cubes) the Okinawan Sweet Potato and steam until tender and dark purple.
• Whip the potatoes until fluffy. If you prefer a chunkier style of pie, mash the potatoes to your preference. Set aside to allow to cool.
• In a large mixing bowl, cream together butter and sugar until very fluffy.
• Add in eggs one at a time and mix until well incorporated.
• Mix in milk, vanilla and salt.
• Fold the potatoes into the butter mixture. It should have the consistency of pancake batter.
• Pour onto the baked crust and bake for 30 minutes.
• Remove from oven and let it cool down to room temperature.
• To make the Haupia topping.
• In a thick-bottomed pot, heat the coconut milk until it is warm.
• In a large mixing bowl, combine sugar and cornstarch.
• Add water to the bowl.
• Slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes).
• Let the mixture cool slightly, and pour it over the baked sweet potato pie layer.
• Refrigerate overnight.